Ingredients:

  • 1 lb dried black-eyed peas, picked through and rinsed
  • 6 cups low-sodium chicken broth
  • 2 dried bay leaves
  • 6 oz thick-cut bacon, diced
  • 1 large yellow onion, finely diced
  • 1 green bell pepper, diced
  • 2 celery stalks, diced
  • 4 cloves garlic, minced
  • 1 tsp smoked paprika
  • 0.5 tsp dried thyme
  • 0.25 tsp cayenne pepper
  • 1 tsp kosher salt
  • 0.5 tsp freshly cracked black pepper

Instructions:

  1. Sort through the dried peas to remove any debris. Cover with water in a pot, bring to a boil for 2 minutes, then remove from heat and let sit for 1 hour (Quick Soak method). Drain and rinse.
  2. Place diced bacon in a cold Dutch oven over medium heat. Fry until crispy and fat is rendered (8–10 minutes). Remove half of the bacon for garnish.
  3. In the remaining bacon fat, sauté the onion, bell pepper, and celery until translucent. Add minced garlic and cook for 1 minute until fragrant.
  4. Stir in the soaked peas, chicken broth, bay leaves, smoked paprika, thyme, and black pepper. Bring to a gentle boil, then reduce heat to low.
  5. Cover partially and simmer for 1 to 1.5 hours until peas are tender but intact.
  6. Mash 1/4 cup of the peas against the side of the pot to thicken the liquid. Stir back in, season with salt to taste, and serve topped with reserved crispy bacon.